Creamy Mashed Turnips and Yukon Gold Potatoes

Publish date:
Social count:
Creamy Mashed Turnips and Yukon Gold Potatoes

These creamy, buttery mashed turnips and potatoes are great on their own, but even better with a sprinkling of crispy shallots. We recommend cooking the shallots slowly for the full 20 minutes. Adjusting the heat to rush the process will cause them to burn.

Make sure to use a great quality extra virgin olive oil. We love Colavita!

  • Duration
  • Cook Time
  • Prep Time
  • 4 to 6Servings


Mashed Turnips and Potatoes:

  • 5 tablespoons butter or evoo
  • 2 tablespoons extra virgin olive oil, such as Colavita

  • 3 garlic cloves, minced
  • 1 shallot, minced
  • 4 medium turnips, peeled and diced into ¾-inch pieces
  • 2 medium Yukon Gold Potatoes, peeled and diced into ¾-inch pieces
  • 1¾ cups whole milk or vegetable broth
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • Garnish: crispy shallots and snipped chives

Crispy Shallots:


Mashed Turnips and Potatoes:

1. Heat 2 tablespoons butter and evoo, in a heavy bottom medium saucepan, over medium-low heat. Add garlic and shallots and sauté for 5 to 7 minutes, or until very soft and translucent.

2. Add turnips, potatoes, milk, salt, and pepper.

3. Simmer until turnips and potatoes are very soft and milk is absorbed.

4. Mash vegetables. Add remaining 3 tablespoons butter. Season with salt and pepper.

5. Spoon mash into a serving bowl, and garnish with crispy shallots and snipped chives.

Crispy Shallots:

1. In a medium sauté pan over medium heat, pour in evoo so that it comes up ¼-inch the sides of the pan. 

2. Once oil is warm add shallots. Break up rings to separate.  Cook very slowly over medium heat, stirring occasionally, for 20 minutes, or until shallots begin to brown and become crispy. 

3. Transfer to a paper towel-lined plate, and sprinkle with kosher salt.

4. Use to garnish Creamy Mashed Turnips and Yukon Gold Potatoes.

Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.